Eggless Black Forest Cake | Cake Recipes
Author: Vindhya Desai
Recipe type: Dessert
Cuisine: German
Prep time:
Cook time:
Total time:
Serves: 1 big cake, 8-10 servings
- ½ Cup Glace cherries
- 1 Cup water
- ¼ Cup sugar
- 1½ Cups double cream/whipping cream
- 2 Tbsp icing sugar or powdered sugar
- Fresh Cherries with stems as required
- Dark Chocolate shavings/grated
- Sieve all the dry ingredients for basic chocolate cake
- Prepare chocolate cake as elaborated in detail in my chocolate cake recipe. Let them cool completely, keep aside
- Take the glaced cherries and chop them up roughly
- Add water and sugar into a saucepan and bring to light boil
- Add chopped cherries and make into a syrup, it does not have to be thick. Strain and let it cool
- In a bowl, take cold/chilled thick cream
- Add powdered/icing sugar
- With an electric hand beater, start whipping
- Whip until light stiff peaks are formed. Keep chilled until further use
- Now to assemble the cake, take one baked cake
- Make slight cuts radially from the centre but not too deep. This is just for the juices to get absorbed
- Now start spooning the cherry juice, allow the juices to be absorbed before adding on more
- Now add a big dollop of whipped cream on this base cake
- Start spreading with a palette knife or offset spatula
- Lightly smooth out the edges
- Next add the strained cherries from the cherry juice concoction
- Spread all over and it mixes with the cream
- Now carefully place the other cake on top
- Spoon over more cherry juice and let it abrorb
- Again add a big dollop of whipped cream
- Spread and smooth out the edges
- Grate some chocolate in the centre of the cake
- Sprinkle grated chocolate onto the sides of the cake, it does not have to be perfect
- Next fill the remaining whipped cream into a piping bag fitted with a star or flower tip
- Pipe beautiful flowers all over
- Place fresh cherries with their stems on top in between cream flowers
- Chill before serving, enjoy a big slice!
Prepare the individual items before hand, assembling then becomes an easy job
If you do not have a electric hand beater use a balloon whisk or hand beater to whisk the cream
Always make sure the cream is chilled to ensure it does not separate or turn into butter
Ensure cake and juice are all completely cool before starting to frost the cake. Or the cream will melt
Inverting the cake before gives a smooth finish to top as the base is always nice and flat
Recipe by Food Of Interest at https://foodofinterest.com/eggless-black-forest-cake/
3.5.3226